Blackberry Fool

Name: Blackberry Fool
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: British
Ingredients: 50g Hazlenuts; 125g Butter; 150g Caster Sugar; Grated Lemon; 150g Plain Flour; ½ tsp Baking Powder; 600g Blackberries; 75g Sugar; 1 tbs Lemon Juice; 300ml Double Cream; 100ml Yogurt; Garnish with Mint

Download

Copy link

Serves 4 959 kcal per serving Prep 15 min Cook 1 h

Ingredients

50g Hazlenuts
125g Butter
150g Caster Sugar
Grated Lemon
150g Plain Flour
½ tsp Baking Powder
600g Blackberries
75g Sugar
1 tbs Lemon Juice
300ml Double Cream
100ml Yogurt
Garnish with Mint

Instructions

For the biscuits, preheat the oven to 200°C (180°C fan). Line two large baking trays with baking parchment. Spread the hazelnuts over one tray and toast for 6–8 minutes until golden, watching carefully to prevent burning. Transfer to a board and allow to cool completely.
Place the butter and caster sugar in a large bowl and beat with a wooden spoon until pale and creamy. Roughly chop the cooled hazelnuts and add them to the bowl along with the lemon zest, flour, and baking powder. Mix well, using your hands if needed, until the dough comes together.
Divide the dough into 24 equal portions and roll into small balls. Arrange them on the prepared trays, spacing well apart. Gently flatten each ball to about 1 cm thick.
Bake one tray at a time for about 12 minutes, until the biscuits are very lightly golden. Leave to cool on the trays; they will firm up and become crisp as they cool. Store in an airtight container for up to five days.
For the fool, rinse the blackberries in a colander and drain well. Place them in a non-stick saucepan, sprinkle with the sugar, and add the lemon juice. Heat gently for about 2 minutes until the berries begin to soften and release their juices. Set aside 12 whole berries for decoration.
Continue to cook the remaining berries over very low heat for about 15 minutes, stirring regularly, until completely soft. Remove from the heat and press the fruit and juices through a sieve into a bowl. Discard the seeds and allow the purée to cool completely.
In a separate bowl, whisk the double cream and yogurt together until soft peaks form. Do not overwhip.
Once the purée is cold, taste and adjust the sweetness if needed. Pour it into the cream mixture and fold very lightly with just one or two stirs to keep a marbled effect.
Spoon the blackberry fool into individual glass dishes or one large bowl. Decorate with the reserved blackberries and mint leaves, sprinkle with a little sugar if desired, and serve with the hazelnut biscuits.

Tips

Strain the cooked blackberry purée through a fine-mesh sieve to remove seeds for a perfectly smooth texture.
Whisk the cream to soft peaks before folding in the fruit to keep the dessert light and airy.
Ensure the blackberry mixture is completely cold before combining with the cream to prevent curdling.

Variations

Yogurt Fool: Replace half the whipped cream with thick Greek yogurt for a tangier, lighter version.
Ginger Spice: Add a pinch of ground ginger or crushed ginger snaps to the mix for a warm flavor contrast.